the taste space

Carnival Squash Stuffed with Cranberry Maple Quinoa and Beans

Posted in Mains (Vegetarian) by janet @ the taste space on October 9, 2012

This feels like a guilty confession. Boastful yet partially aghast at my audacity.

I admit it: I have 10 different kinds of winter squash in my kitchen.

All are edible (unlike the uber cute swan squash below! which I didn’t buy by the way)

There are the usual players: Butternut squash. Buttercup squash. Kabocha squash. Delicata squash. Spaghetti squash. Sugar pie pumpkin.

They all happened to be on sale this week.

But then, I went to the large Loblaws downtown (the one with 20 different kinds of mushrooms) and yes, they have plenty of squashes, too. Known for its wide selection, they carry many gourmet foods. While the dried mushrooms could cost you an arm and a leg (dried morels are $113.05/lb), the unique squashes didn’t break my budget.

From a local mostly-Mennonite farm and only $1/lb, I came home with new-to-me squashes: carnival, white swan and sweet dumpling (pictured left to right, above).  I resisted buying the ambercup and turban squashes, but I may head back for my next squash fix. (These are small squashes, so it may happen sooner than you think!)

With the ridged nature of the squashes, I knew these squashes were meant to be stuffed. I filled them with quinoa and white beans spiced with sage and oregano from my garden along with fresh cranberries, maple syrup and Dijon mustard. The flavours worked well together and I liked the tartness from the fresh cranberries contrasting the sweetness from the maple syrup. I served it overtop spinach for a prettier presentation.

The squash verdict? Love the carnival squashes! Dry yet moist, crumbly and sweet. Perfect as a stuffed squash because you can eat through the squash at the same time and integrated it into the dish. It might be too crumbly to hold up as large chunks for soups or stews. In the end I ate the skin of the squash, too. It was nice and crispy after all the roasting, so make sure you scrub the squashes clean before you start.

PS. For those keeping track, I also have a golden nugget squash and haven’t tried it yet. Any predictions on how best to eat it?

This is my submission to this week’s Weekend Herb Blogging, hosted by Marta, to Ricki’s Wellness Weekend, to Healthy Vegan Fridays, to the Healthy Thanksgiving Challenge, and to this month’s Herbs on Saturday.

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